| T O P I C R E V I E W |
| celebrate2727 |
Posted - Aug 24 2006 : 05:50:48 AM
I have enormous basil plants this year and use it on everything. How do I dry and store what I have? I want to take alot of it now and hope for another growth before the frost.
blessings
beth
Dreaming of Friday Night Lights
http://blissnblossomfarm.etsy.com
http://bethsblissnblossomfarm.blogspot.com
www.blissnblossomfarm.com |
| 10 L A T E S T R E P L I E S (Newest First) |
| MullersLaneFarm |
Posted - Sep 01 2006 : 11:10:26 AM
I use a dehydrator also. I do like to hang some herbs for decoration & scent, but I don't these to cook with.
After the dehydrator, I use my coffee mill to grind them and store in canning jars.
Cyndi
Muller's Lane Farm http://www.mullerslanefarm.com
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| Nance in France |
Posted - Aug 25 2006 : 02:49:28 AM
Oh, I LIKE that idea of a thin film of olive oil; definitely going to do that next time!! And boy would I love to be enjoying the overwhelming bounty some of ya'll are experiencing! Whoever said it earlier was right, some years basil sort of sits there and other years it grows like a house afire. Here I am in a mediterranean climate (that it is supposed to THRIVE in) and it is really being stingy with the leaves!! I am going to walk by it later on and whisper "compost pile" and see if that scares it into production... Nance |
| katie-ell |
Posted - Aug 24 2006 : 2:54:47 PM
I love doing the pesto in cube trays, then pop them into the freezer bags. Makes minestrone soup smell like heaven! (I include the parmesan in the pesto -- and I add a tiny film of olive oil on top of each cubette to seal in the color when freezing. Just the way I learned.) |
| CabinCreek-Kentucky |
Posted - Aug 24 2006 : 1:30:29 PM
beth .. i just hang mine to dry .. don't usually 'use' it afterwards .. just love to look at it and grab a few leafs from time to time .. crush them and ummmmmmm smell them!
i've only made pesto once .. but i'm gonna' do it TONIGHT .. my plants are getting really big .. might even try freezing some! xo
True Friends, Frannie
CABIN CREEK FARM
KENTUCKY
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| garliclady |
Posted - Aug 24 2006 : 10:30:22 AM
If you have a dehydrator that has temp controls then drying it can be fragrant and green. Dry at about 75-100 degrees. I freeze mine too. But dried is better for some recipes. I make my own dried herb blends & garlic powder so I dry alot also.
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| Nance in France |
Posted - Aug 24 2006 : 10:01:39 AM
Beth, I have used the other ladies' methods of freezing, too, and they work well. The pesto recipe I have is 4 cups of basil leaves, 3/4 cup olive oil, 2 cloves garlic, pine nuts optional and parmesan to taste....I put it in the cuisinart and then either into the tiny tupperware containers or the tiny canning jars. I also like to use an icecube tray and after the pesto cubes are frozen, pop them into small freezer bags. I have a good soup recipe that calls for pesto and I drop one of these cubes in and it adds just the right punch.
NOTE: The recipe I always use said to add parmesan after the pesto has been defrosted and warmed, so I never added it before freezing (good to know that obviously it works that way too!).
For drying herbs, always leave the leaves whole because every cut surface lets the essential oil escape. Store away from sunlight or stove heat, too. Bon appetit! Nance |
| cmandle |
Posted - Aug 24 2006 : 09:02:10 AM
Hi Beth! I also have tons of basil right now and frankly, am getting sick of pesto! But I've made a ton anyway and froze all of it (in little 4oz tupperwares). I use this recipe:
1 cup packed basil leaves
1/2 cup olive oil
1/2 cup pine nuts (or walnuts)
1/4 shredded parmesan cheese
2 cloves chopped garlic
Put it all in a food processor and there you go!
I have dried basil in our dehydrator and it turns out okay. I plan to do that again. I use the mortar/pestle to crunch it down after drying and then store it in little baby food jars. I've always wondered, how is the store-bought basil dried and why is it better than homemade dried basil?! Oh well, I still get a good enough basil taste from it to add to my soups all winter long!
Any other ideas for what to do with A LOT of basil??
Catherine
http://yogurtandgranola.blogspot.com |
| celebrate2727 |
Posted - Aug 24 2006 : 07:01:30 AM
Thank you ladies- I will try this. I just love the fresh taste it gives veggies and chicken. Never actually made pesto- whats your secret?
blessings
beth
Dreaming of Friday Night Lights
http://blissnblossomfarm.etsy.com
http://bethsblissnblossomfarm.blogspot.com
www.blissnblossomfarm.com |
| Aunt Jenny |
Posted - Aug 24 2006 : 06:27:26 AM
I agree..I never dry mine..but I do know that you CAN..it changes color and isn't as fragrant and nice dried from what I have heard so I always freeze or make pesto..mostly make pesto....it freezes beautifully in the tiny 4 oz canning jars.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| katie-ell |
Posted - Aug 24 2006 : 06:16:06 AM
I usually freeze my basil, either in pesto cubes in a freezer bag or chopped up with a bit of olive oil and into a freezer bag. Haven't tried drying -- frozen basil keeps that fresh taste and lovely green. |
